Ingredients

2 Cups enriched white rice

4 Cups water

2/3 Cup chopped carrots

1/2 Cup fresh/frozen peas (optional)

2 Tablespoons vegetable oil

2 Eggs

Green Onions, to tasts

Soy sauce, to taste

Sesame oil, to taste

Sesame seeds (optional)

Preparation

  • In a saucepan or rice cooker combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  • In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water and drain.
  • In a small saucepan, scramble eggs. Set to the side.
  • Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Stir in cooked rice and eggs.
  • Pour in soy sauce and toss rice. Drizzle with sesame oil and toss again. Finish with sesame seeds.